Roast Split Chicken Breasts with Potatoes and Shallots

5 from 3 votes

Roast Split Chicken Breasts with Potatoes and Shallots

With crispy, golden skin and a medley of herbs, buttery Roast Split Chicken Breasts with Potatoes and Shallots is a one-pan wonder that delivers a comforting, satisfying meal with minimal effort. Whether you're preparing a cozy Sunday dinner or a fuss-free meal for guests, this easy yet elegant dish will surely impress!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
4 cloves garlic minced
1 tablespoon fresh lemon juice (approximately 1/2 small lemon), divided
1/2 stick unsalted butter softened
1/2 teaspoon salt plus more to sprinkle over the potatoes and shallots
Freshly ground black pepper to taste
2 split chicken breasts on the bone with the skin
3/4 pound fingerling potatoes halved
5 large shallots peeled and halved
3 tablespoons olive oil preferably extra virgin, divided

Instructions

Preheat oven to 400 degrees. Have a roasting pan or another deep baking dish ready to go.
Combine the parsley, rosemary, thyme, minced garlic, half the lemon juice, salt, and black pepper in a bowl. (Not all the lemon juice will be incorporated into the butter. Save to use later.)
Gently separate–but do not remove–the skin from the chicken to form a pocket. Place equal amounts of the herb butter under the skin and spread the skin out to cover the butter.
Toss the potatoes and shallots with the remaining 2 tablespoons of oil and season with salt and black pepper.
Spread the potatoes and shallots out in the pan and push them toward the outside of the dish.
Place the chicken breasts in the center. Drizzle any lemon juice not incorporated into the butter over the chicken, then drizzle with 1 tablespoon olive oil. Season with salt and black pepper.
Bake for 1 hour or until an instant-read thermometer registers 165 degrees in the center of each chicken breast.
Let the chicken rest for 5 minutes or so so the juices redistribute. Transfer to a platter, pour the buttery drippings into a gravy boat and serve with chicken.

Notes

SUBSTITUTIONS:

You can also use bone-in skin-on chicken thighs.
Baby red or Yukon gold potatoes can be used instead of fingerling potatoes.

TIPS:

- A roasting pan or another baking dish with high sides is best for preventing butter from splattering in the oven.

- Let the chicken breasts rest for five minutes or so after taking them out of the oven so the juices redistribute, which helps keep the chicken moist.

MAKE AHEAD:

Make the herb butter and stuff it under the skin a day before, peel and halve the shallots, and even halve the fingerling potatoes. Keep them immersed in water so they don't discolor, drain them, and pat them dry. Assemble and roast as desired.

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